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Ingredients
Chicken:
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2 cups panko bread crumbs, or more as needed
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½ teaspoon salt
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½ teaspoon garlic powder
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¼ teaspoon ground black pepper
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½ cup buttermilk
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¼ cup all-purpose flour
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2 eggs, lightly beaten
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4 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
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1 cup vegetable oil
Sauce:
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3 tablespoons olive oil, divided
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1 small onion, diced
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1 medium shallot, diced
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2 cups diced fresh tomatoes
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⅓ cup fresh basil leaves, chopped
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2 cloves garlic, minced
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1 teaspoon herbes de Provence
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1 teaspoon red pepper flakes
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½ teaspoon salt
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½ teaspoon ground black pepper
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¾ cup chicken broth
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¼ cup white wine
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½ cup half-and-half
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pinch grated Parmesan cheese
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1 (16 ounce) package dry fettuccine pasta
Directions
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Combine panko bread crumbs, salt, garlic powder, and black pepper in a bowl. Place buttermilk, flour, and eggs each into 3 separate bowls.
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Dip chicken breasts into buttermilk, then dredge with flour. Dip flour-coated breast into egg and press firmly into panko mixture until fully coated on all sides.
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Heat vegetable oil in a large skillet over medium-high heat. Place coated chicken breasts into the pan and cook until golden, crispy, and no longer pink in the centers, 2 to 3 minutes per side. Remove from the pan and slice through the middle of a chicken breast to check that it is fully cooked. Set aside on a paper towel-covered plate to absorb excess oil.
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Warm 2 tablespoons olive oil in a medium heavy pot over medium heat. Add onion and shallot and saute until both are nearly clear, 5 to 7 minutes. Reduce heat to medium-low. Add tomatoes, basil, garlic, herbes de Provence, red pepper flakes, salt, and black pepper. Cook until tomatoes are softened and water coaxed from them begins to evaporate, about 10 minutes.
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Mix chicken broth and white wine into the pot. Bring to a simmer and maintain heat until sauce reduces, 5 to 7 minutes. Blend, using an immersion blender or a regular blender working in batches, until very smooth. Pour half-and-half into blended mixture and slowly add Parmesan cheese, stirring until melted. Use an immersion blender again to smooth sauce, if needed. Let simmer for another 10 minutes; season as needed.
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While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; place pasta onto a plate and top with sauce and panko-crusted chicken.
Cook's Notes:
If necessary, you can split chicken breasts in 1/2 lengthwise before pounding.
You can make you own buttermilk by combining 1/2 cup milk with 1/2 tablespoon white vinegar and letting it sit for 5 minutes.
You can substitute Italian seasoning for herbes de Provence and heavy cream for half-and-half, if preferred.
Nutrition Facts (per serving)
1408 | Calories |
78g | Fat |
138g | Carbs |
52g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 1408 | |
% Daily Value * | |
Total Fat 78g | 100% |
Saturated Fat 15g | 74% |
Cholesterol 160mg | 53% |
Sodium 1210mg | 53% |
Total Carbohydrate 138g | 50% |
Dietary Fiber 6g | 21% |
Total Sugars 10g | |
Protein 52g | 103% |
Vitamin C 16mg | 18% |
Calcium 147mg | 11% |
Iron 6mg | 32% |
Potassium 863mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.